Composition of some Commercially Available Breads

Jump To References Section

Authors

  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN

Abstract

Bakery products have become popular in India as evidenced by two fold increase in their production in recent years. Although wheat is consumed in many forms, including noodles, biscuits, cakes and ready-to-eat cereals, bread has established itself worldwide as a major staple and convenient food, especially when made according to regional preferences.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2000-11-01

How to Cite

Semwal, A. D., Padmashree, A., Sharma, G. K., Khan, M. A., & Arya, S. S. (2000). Composition of some Commercially Available Breads. The Indian Journal of Nutrition and Dietetics, 37(11), 370–373. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6934

Issue

Section

Short Communication